quote:

Originally posted by JohnRF

Try the Asian or international food section in the supermarket for rice flour or tempura mix.

I have used a boxed tempura batter {I get it near the "Shake & Bake", where dry onion ring and fish batter are} and club soda, with great results. I usually make all kinds of deep-fried veggies with this batter. YUM!!

Three key elements…ice water, ice cubes in the batter and 375 F oil.

Most recipes see suggest using ice water, even with ice chips to give the best texture. Don’t let it sit—use immediately. Lucky’s suggestion of club soda—I use it in waffles and it’s great so I think it’s worth a try.

The natural/organic section that’s in most large supermarkets these days will also likely have rice flour.

When I make tempura batter, I just do it like I saw Ming Tsai do it on his show once: start with a cup of rice flour and a big pinch of salt, add club soda or beer while stirring with a chopstick until it’s the right consistency, a bit thinner than pancake batter. The carbonation in the soda/beer adds enough leavening that you don’t have to bother with anything else.

Try the Asian or international food section in the supermarket for rice flour or tempura mix.

I usually just buy the tempura batter mix.. I have found it near the seafood section in most grocery stores..
The key seems to be ICE COLD water.

Thanks Lchef. Tempura always seems lighter and less greasy than deep fried. I’ve always wondered what the secret was.

Rice flour does work better than wheat flour. However, the approximate proportions are this:

1 C flour
1 egg
1 C COLD water
2 T baking soda

Whisk the egg and cold water together. Whisk in the flour and baking soda. There you go……tempura batter!